How To Make 5 Ingredient Flourless Pistachio Cake Recipe

Preheat the oven to 180° C.

Prepare a pan of barely simmering water and place a bowl of 150 g unsalted butter on top, ensuring the bottom of the bowl doesn't touch the water.

Add 100 g of white chocolate to the butter and stir until melted, then remove from heat and let cool slightly.

Separate 6 eggs, placing the egg whites in a large bowl and the yolks in a smaller bowl, being careful not to break the yolks.

Whisk the egg whites until stiff peaks form, then set aside.

Add the egg yolks to the cooled butter and white chocolate mixture, along with 100 g of ground pistachios, and stir to combine.

Incorporate 400 g of sweet pistachio cream into the mixture, stirring well.

Take a scoop of the whipped egg whites and mix it into the pistachio mixture to loosen it, then gently fold in the remaining egg whites until no lumps remain.

Grease a 9-inch round tin with vegetable oil and line the bottom with non-stick baking paper, then pour the batter into the tin.

Bake in the preheated oven for 25 to 30 minutes, or until the cake no longer jiggles when shaken.

Allow the cake to cool completely before unmolding it from the springform pan.

Optionally, spread 100 g of pistachio cream on top of the cooled cake and sprinkle with 100 g of whole pistachios for garnish.

Equipment Needed

Spice Level:

Dietary

Allergens